banana overnight oats

Breakfast

Banana Overnight Oats

The banana flavor comes through perfectly in these banana overnight oats. Pecan butter has a delicate flavor that complements the flavors nicely, but you can easily swap it out for any nut butter.

Ingredients

2 ripe medium bananas, divided
2 cups unsweetened almond milk or other nondairy milk
1 cup old-fashioned rolled oats
½ cup smooth pecan butter or almond butter, divided
¼ cup whole-milk plain strained (greek-style) yogurt
2 tablespoons chia seeds
1 tablespoon honey
¼ teaspoon salt
fresh raspberries for garnish (optional)

Directions

Place 1 banana in a large bowl; mash with a fork until smooth. Add 2 cups almond milk (or other nondairy milk), 1 cup oats, ¼ cup pecan (or almond) butter, ¼ cup yogurt, 2 tablespoons chia seeds, 1 tablespoon honey and ¼ teaspoon salt; stir to combine. Divide the mixture among 4 bowls or half-pint jars. Cover and refrigerate until the mixture is thickened and the oats are tender, at least 8 hours (or up to 3 days).
Slice the remaining banana. Top the oats evenly with the sliced banana and the remaining ¼ cup pecan (or almond) butter. Garnish with raspberries, if desired.